Broccoli-canellini creamy soup

Ingridients:

broccoli
one can or dry canellini
basil
cashwe

Dosha Balance

Vata: Calming — warm, smooth, and grounding

Pitta: Cooling yet mildly spiced

Kapha: Light, especially when served warm with extra black pepper and ginger

Ingredients (Serves 3–4

• 1 cup broccoli florets, chopped

• ¾ cup cooked cannellini beans (white kidney beans)

• 1 small zucchini, chopped (optional for extra creaminess)

• 1 small onion (or ½ cup chopped leeks for Pitta)

• 2 cloves garlic, minced (omit or reduce for Pitta)

• 1-inch piece fresh ginger, grated

• 1½ tbsp ghee (or coconut oil for vegan option)

• ½ tsp cumin seeds

• ¼ tsp turmeric powder

• ¼ tsp coriander powder

• ¼ tsp fennel powder (for digestion and sweetness)

• 3 cups warm water or vegetable broth

• ½ tsp rock salt (to taste)

• Juice of ½ lime or lemon (added at the end)

• Fresh cilantro or parsley, chopped (for garnish)

• Optional: pinch of black pepper or hing (asafoetida) for extra digestive support

Method

1. Warm the ghee or oil in a heavy-bottomed pot over medium heat.
   Add cumin seeds, let them splutter, then stir in ginger and onion (or leek). Sauté until translucent.

2. Add garlic (if using), turmeric, coriander, and fennel powder. Stir gently for 30 seconds to bloom the spices.

3. Add broccoli, zucchini, and a pinch of salt. Sauté for 2–3 minutes until the vegetables brighten in color.

4. Add cooked cannellini beans and broth or warm water.
   Cover and simmer for about 10–12 minutes, until broccoli is tender but still green.

5. Allow the soup to cool slightly, then blend until creamy and smooth (use an immersion or regular blender).
   If too thick, add a little warm water.

6. Return to pot and warm gently. Adjust salt, and squeeze in fresh lime juice.

7. Garnish with chopped cilantro and a dash of black pepper or ghee drizzle before serving.

Ayurvedic Tips

• For Vata, add a touch of cream or coconut milk and serve hot with ghee.

• For Pitta, reduce garlic and black pepper; add a few mint leaves before blending.

• For Kapha, skip coconut milk, increase ginger and pepper, and serve light and warm.

• This soup aids digestion, immunity, and cellular rejuvenation, thanks to the combination of beans (protein), broccoli (antioxidants), and spices (agni enhancers).